Greek style stove top pita bread

Ingredients:

160 ml milk, at room temperature
80 ml water, at room temperature
1 teaspoon(s) granulated sugar
2 tablespoon(s) olive oil
2 teaspoon(s) yeast
320 g hard flour
1 teaspoon salt
1 teaspoon thyme, fresh, finely chopped, only the leaves
1 tablespoon olive oil, for frying
salt and pepper to taste


Combine the sugar, yeast, olive oil, water and milk in a bowl. Set the bowl aside for 5 minutes, until the mixture starts to froth.

In another bowl, combine the flour, the salt and the chopped fresh thyme leaves and give it a mix to combine.

Add the oil to the yeast mixture and stir to combine.

Add the yeast mixture to the flour mixture in batches. Make sure each batch is incorporated before adding the next.

Transfer mixture to a lightly floured working surface. Knead for 4-5 minutes until the dough becomes smooth.

Brush a bowl with some oil and add the dough.

Cover with a towel and let it rest for about 40 minutes, until it rises and doubles in size.

Place a pan over medium heat.

Press on the dough to remove the air and cut into 6 equal sized pieces.

Place pieces of dough on a lightly oiled working surface. Use a rolling pin to roll out each piece of dough to a circle 20 cm in diameter.

Cook the pita bread for 1-2 minutes on each side in the pan, until they puff up slightly.

Transfer to a plate and serve. Sprinkle with chopped thyme.